Avocado flesh

Breakfast bruschetta is a refined combination of simplicity and flavor from Italian cuisine. A crispy piece of ciabatta toasted in a dry pan serves as the perfect base for tender avocado drizzled with refreshing lemon juice. Mayonnaise and Dijon mustard add zest, while fresh tomato slices bring juiciness and balance. The finishing touch is a poached egg seasoned with sea salt and chili flakes, adding elegance and richness to the morning meal. This bruschetta is ideal for a leisurely breakfast, awakening the senses and energizing you. With its nutritious composition, it is not only delicious but also healthy, and its harmonious blend of textures and aromas makes it a splendid choice to start the day.

Recipe shared by Mirko Zago, chef of the Onest restaurant.

In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.

Not a salad, but an ode to legumes: lentils and red beans in the salad, white beans in the dressing and neat tofu sticks side by side on the plate. If you want to add a significant dose of fiber, iron and dietary vegetarian protein to your diet along with beans, then here is a way to do it beautifully. The source of additional pleasures here are finely chopped tomatoes, Dijon mustard, sweet and sour Chinese sauce and balsamic cream, which are dressed in moderate doses to the salad to prevent excessive starchiness and monotony of the bean company. Recipe from the Food Embassy restaurant.

An elegant vegan paraphrase of shawarma from the inhabitants of the Veganutye corner in "Depot". Everything looks simple, but it was invented with a clear understanding of taste and balance: fresh vegetables and sweet and sour pickled cucumbers are hidden under thin lavash , the red spicy adjika adds spiciness, avocado not only plays the role of an oily layer, but also brings the right dose of vegetable fats. Before getting into the shawarma, the tofu is quickly fried until golden brown and complemented with hummus with its deceptive meatiness - if not the most accurate copy of fried chicken, then something very similar is obtained.

Recipe by chef Vladimir Chistyakov, chef of Buro TSUM. Gratin is the highest form of potato existenc

Recipe from the chef of the Now cafe Sergey Besedin.

The recipe is taken from the collection of recipes by Nastya Ozerova.

From the chef of the Beluga restaurant Anton Kovalkov.